Here are 3
more salsa recipes for you to cook and enjoy
Apple
Black Bean Salsa - salsa recipes
Ingredients
lemon juice for dipping
apple slices
2-3 red Delicious apples, peeled, enough to make
2 cups diced fruit
3 Tbsp. lime juice, preferably freshly squeezed
3 Tbsp. orange juice, preferably freshly squeezed
1/2 cup canned black beans, rinsed and drained
3 Tbsp. diced green chili pepper (canned version)
2 Tbsp. minced fresh cilantro leaves
salt and pepper, preferably white
salsa recipes contd
Directions
1. Place lemon juice in
wide shallow bowl. Peel and slice apples, then
dip
slices into juice to prevent browning. Dice slices
to makes 2 cups.
2. In a mixing bowl, place apples, beans, chili
pepper, cilantro, lime
juice and orange juice. Mix thoroughly. Season
to taste with salt and
pepper.
3. Refrigerate 6 to 8 hours before serving. (Salsa
can be prepared up to
one day ahead.) Before serving, drain off excess
liquid.
4. Serve with chicken or fish.
Makes 8 servings, each
containing 28 calories
salsa recipes contd.
Black
Bean Salsa - salsa recipes
Serving Size : 12
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups canned black beans -- drained
1/3 cup red bell pepper -- diced
1/4 cup purple onions -- chopped fine
1/4 cup cucumber -- diced
2 tablespoons celery -- diced
2 tablespoons jalapeno -- minced
1 tablespoon basil, fresh -- chopped
2 tablespoons olive oil
2 tablespoons tomato juice
2 tablespoons red wine vinegar
1 tablespoon lemon juice, fresh
1 1/2 teaspoons thyme, fresh -- chopped
1/2 teaspoon cumin -- ground
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1 clove garlic -- crushed
Combine all ingredients
in a bowl, and stir well. Cover and chill at
least 30 minutes. Yield: 3 cups ( serving size:
1/4 cup)
salsa recipes contd.
Cowboy
Salsa - salsa recipes
Prep and cook time: About
30 minutes
Makes: 10 to 12 appetizers
or 6 salad servings
2 tablespoons (30 mL) red
wine vinegar
1 1/2 to 2 teaspoons (7.5 to 10 mL) hot sauce
1 1/2 teaspoons (7.5 mL) salad oil [I use olive]
1 clove garlic, minced
1/8 teaspoon (1 mL) pepper [sheesh, grind pepper
on it until it tastes good]
1 firm-ripe avocado
1 can (15 oz. or 1/2 kg) black-eyed peas
1 can (11 oz. or 300 g) corn kernels
2/3 cup (160 mL) thinly sliced green cilantro
1/2 pound (220 g) Roma tomatoes, coarsely chopped
[also good with tomatillos]
salt
[typically I also add a can of pitted black olives
and a tablespoon of cumin]
1 bag (6 oz. or 170 g) tortilla chips [I buy a
lot more] or 2 cups (480 mL)
thinly sliced cabbage
1. In a large bowl, mix
vinegar, hot sauce, oil, garlic, and pepper. Peel,
pit, and cut avocado into 1/2-inch cubes. Add
to vinegar mixture and mix
gently to coat.
2. Drain and rinse peas
and corn. Add peas, corn, onions, cilantro, and
tomatoes to avocado; mix gently to coat. Add salt
to taste. Serve pea mixture
with chips as an appetizer, or add cabbage and
mix to make a salad.
salsa recipes contd
In the past few years,
salsa has replaced good old American ketchup as
the number one selling condiment. Everyone seems
to be looking for the spicy side of life in all
things. The supermarket shelves are sagging with
cans and jars of salsa in every flavor and variety
you can imagine.
more
salsa recipes
even
more salsa recipes
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